Recipe

The Forks’ Ricotta Gnocchi With Black Boar Bacon & Parmesan

Try this recipe from the restaurant Passero at Winnipeg, Manitoba’s most popular tourist destination, The Forks.

Your favorite comfort food is taken to a new level with this recipe for soft and pillowy ricotta gnocchi, topped with Manitoban black boar bacon and shaved Parmesan.

Ingredients

Ricotta Gnocchi:

1 kg fresh ricotta

2 eggs

3 tbsp salt

1 tsp freshly grated nutmeg

5.5 cups organic white flour, sifted

To Assemble:

2 cups ricotta gnocchi

1 tbsp olive oil

2 tbsp butter

1 tbsp small diced shallot

1⁄2 cup thinly sliced black boar bacon (regular bacon can be used as a substitute)

1/4 cup white wine

1⁄2 cup chicken or vegetable stock

1 piece Parmesan (approx. 40 grams), shaved with a vegetable peeler

2 tbsp freshly cut chives

Directions

Yield:

Ricotta Gnocchi:

To make the gnocchi, mix ricotta with eggs, salt and nutmeg in a large bowl.

Add the flour and knead by hand for a minute until the dough is completely together. The dough should be smooth and somewhat tacky, not wet or overly dry. If the mixture is wet, add more flour. Wrap in plastic wrap and refrigerate for 3-4 hours, or preferably overnight if you have time.

Bring a large pot of salted water to a boil.

Sprinkle a large work surface with flour and lay out the dough. Cut dough into 4 pieces and work with one at a time, leaving the others covered while you work. Cut each piece of dough into thin manageable strips and roll out into cylindrical logs. If the dough begins to stick, dust with more flour. Then, cut the dough into small bite-sized pieces and place on a baking sheet.

Blanch gnocchi in boiling water for 3-4 minutes, or until they float. Strain and either use immediately with recipe or coat with a small amount of olive oil and put in fridge for later use. At this stage the gnocchi can be frozen in a covered container for up to a month.

To Assemble:

In a large sauté pan, add oil over medium heat. Add gnocchi and sear until golden brown on each side. Add butter and shallots and sauté for 1-2 minutes until fragrant.

Add bacon and continue to cook for 1-2 minutes. Add white wine to deglaze pan and reduce down to 1 tbsp. Add stock and bring to a boil. Season with salt and pepper.

At the last moment add the chives. You can make the sauce thicker by reducing it a bit longer. If you want the dish to have a more broth-like texture, add more stock and bring to a boil before plating.

Place gnocchi in bowl and garnish with fresh Parmesan, more chives, freshly cracked pepper, and some extra virgin olive oil.